After the first recipe I tried in the Instant Pot, I wanted to try more. It was a Moroccan dishcalled matbucha, and it tasted absolutely delicious, but the appearance was different than what I expected. Yes, it saved time. Yes, the mess and cooking aromas were contained. But was it worth it?

I’m now two weeks into using the Instant Pot, and it's got me – hook, line and sinker. The ability to throw chicken and vegetables into a pot and have dinner ready to go 10-20 minutes later is just short of miraculous. If I’ve got an extra hour, I can prepare two or three dinners, which means we’re set for half the week. Gotta love it. And I do. You know you want it… (and if you’ve had it sitting in the box for months, it’s time to use it!)

Ingredients

1 tablespoon oil

1-2 pound boneless chicken thighs, trimmed and cut into large chunks

2 red peppers, cut into chunks

1 large onion

4 cloves garlic

2 roma tomatoes, cut into chunks

1 can chickpeas

1 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon cumin

1/2 teaspoon coriander

1 teaspoon dried parsley

1/2 teaspoon za'atar (or red pepper flakes

1 cup tomato sauce

Directions

Set Instant Pot to Saute. Pour a tablespoon of oil into bottom of pot and allow to heat. Dice onion, and mince garlic, and add to pot. Saute for 5 minutes.

Add chicken chunks, and brown on all sides (3-5 minutes). Add remaining ingredients, mix, and set timer to manual cooking for 10 minutes.